Borscht without beets
With lots of vegetables and so delicious is the vegetarian borscht without beets. According to this simple recipe you can cook the Russian soup quickly and without much effort.
Servings 10
Ingredients
- 150 ml tomato juice
- 720 g potatoes
- 250 g white cabbage
- 1 carrot
- 1 bell bell pepper
- 1 onion
- 1 bunch of parsley or dill
- 3 dried bay leaves
- salt
- pepper
- vegetable oil for frying
- 2 l water
Instructions
- Cut bell bell pepper into small cubes, grate carrot coarsely and chop onion.
- Fry onion in vegetable oil in a pan until translucent, add bell bell pepper and carrot and stir-fry for about 2 minutes.
- Add tomato juice, stir fry for another 1 - 2 minutes and then set the pan aside.
- Peel potatoes and cut them into cubes. Cut white cabbage into strips.
- Fill the saucepan with 2 l of water, add potatoes, white cabbage and bay leaves, bring to a boil and then simmer for about 7 minutes.
- Now add the vegetables from the pan and cook the soup for another 2 - 3 minutes, seasoning it with salt and pepper.
- Chop parsley or dill, add it to the soup, cook it for about 1 minute and take it off the stove.
Notes
- Use spices according to taste.
- Note the detailed tips and tricks for cooking vegan borscht without beets at the top of the post.